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Swordfish Sliders for 2 & 1/2 Recipe Video
|Onions||1⁄2 Cup (8 tbs)|
|Mango||1 Cup (16 tbs)|
|Orange pepper||1 Cup (16 tbs)|
|Lime||1⁄2 (for squeezing)|
|Radicchio||1⁄2 Cup (8 tbs), shredded|
|Poblano pepper||1⁄4 Cup (4 tbs), shredded|
|Napa cabbage||1⁄4 Cup (4 tbs), shredded|
|Fresh basil||1⁄4 Cup (4 tbs), shredded|
|Swordfish||1⁄2 Pound (Few plain and few dredged in spices.)|
|Asparagus||1⁄2 Bunch (50 gm)|
Calories 575 Calories from Fat 72
% Daily Value*
Total Fat 9 g14%
Saturated Fat 1.4 g6.9%
Trans Fat 0 g
Cholesterol 44.2 mg
Sodium 795.8 mg33.2%
Total Carbohydrates 92 g30.7%
Dietary Fiber 6.9 g27.8%
Sugars 22.3 g
Protein 36 g71.1%
Vitamin A 44.8% Vitamin C 285.4%
Calcium 25.8% Iron 28.6%
*Based on a 2000 Calorie diet
1.Cut and chop mango, onion, cilantro and pepper in equal sizes.
2.Cut cabbage, radicchio and basil in equal sizes like confetti
3.Cut the sword fish into pieces.
4.Mix mango, onion, cilantro and pepper in a bowl with a squeeze of half a lime.
5.In another bowl mix cabbage, radicchio and basil
6.Set the barbecue on medium high and place the pieces of swordfish and asparagus on it.
7.Keep it for about 2 to 3 minutes. Flip it over and let it cook for another 2 to 3 minutes.
8.Warm the buns on the grill.
8.Place the salads, pieces of swordfish and bun in a plate and serve with wine.